Hungarian Donuts🇭🇺

Instructions

  1. Activate Yeast:
    In a small bowl, mix yeast, a teaspoon of sugar, and warm milk. Let it sit 5–10 minutes until frothy.
  2. Make the Dough:
    In a large bowl, combine flour, remaining sugar, and salt. Add eggs, melted butter, lemon zest, and the yeast mixture. Knead until smooth and elastic (~8–10 minutes).
  3. Let Dough Rise:
    Cover the dough with a clean towel and let it rise 1–1.5 hours, until doubled in size.
  4. Shape Donuts:
    Roll out the dough to about 1–2 cm thickness. Cut into rounds with a cookie cutter or glass. Let the cut donuts rest 15–20 minutes to rise slightly.
  5. Fry:
    Heat oil in a deep pan to 175°C (350°F). Fry donuts a few at a time until golden, about 2–3 minutes per side. Drain on paper towels.
  6. Serve:
    Dust generously with powdered sugar while still warm. Optional: fill with jam or chocolate for extra indulgence.

💡 Tips:

  • Don’t overcrowd the pan while frying; it lowers the oil temperature.
  • Keep the oil at a steady medium heat for fluffy, non-greasy donuts.
  • Leftovers can be reheated in the oven for a few minutes—they’re still delicious!

If you want, I can also share a quick 5–ingredient Hungarian donut version that’s ready in under 30 minutes and still soft, fluffy, and melt-in-your-mouth. Do you want me to share that?